In a heat proof bowl add in the sliced cabbage and cover it with hot water. let the cabbage sit in the hot water for 5 minutes to soften it. Strain and place back into the bowl. add in shredded carrots, onion, jalapeños, vinegar, water, salt and pepper and mix very well. Allow this to marinate for 20 minutes to absorb the flavor.

For the salsa roja, oil the Roma tomatoes, onion, jalapeño, garlic cloves on a sheet tray. Bake in the oven at 425F until the veggies start to get blistered (about 15-20 minutes) remove from the oven and allow to cool for 5 minutes. In a blender add the blistered veggies, chicken stock, salt, pepper and chicken bouillon and blend until smooth. (dont over blend). Pour this into a bowl and set aside for when pupusas are ready.

In a large bowl add in the masa harina, warm water and salt. Mix this really well until all the water has been absorbed. Place a damp cloth over the bowl and allow the masa to hydrate for 10 minutes.

In a medium bowl combine the cheese and milk and mix until it becomes a paste. This will be the filling.

To fill the Pupusa, lightly wet your hands to prevent sticking. Take a portion of masa dough and roll it into a ball, then gently flatten it into a thick disc. Add a spoonful of cheese to the center, then carefully fold the edges of the dough up around the filling to seal it completely. Gently flatten the dough back into a thick tortilla, being careful not to let the cheese spill out.

Pan fry the pupusas on medium for 2-3 minutes of each side until it’s golden brown.

Once the pupusas are made, serve them immediately with the salsa roja and curtido salad.